I am so happy that I have noticed this wonderful Red Lentil Soup with Lemon recipe by Melissa Clark published in the New York Times. That was the case when I wanted to cook the soup right away.
It is such a wonderful and delicious addition to my autumn-winter collection of soups. With a minimum of ingredients there is a maximum balance of flavors in every spoon.
Red lentils, cumin, and cayenne pepper – a combination included in the recipe, brings a touch of Indian and Middle Eastern cuisines.
For meat lovers I recommend to add some cooked chicken – I am sure this will be a tasty addition.
This Red lentil soup with lemon inspired me and warmed up on a windy Chicago day. Hope you stay warm too…
Red Lentil Soup with Lemon
- 2-3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 large garlic cloves, finely minced
- 1 tablespoon tomato paste
- 1 tsp ground cumin
- Pinch of cayenne pepper or chili powder
- Kosher salt
- Black pepper
- 1 quart vegetable or chicken broth (see Tip)
- 1 cup red lentils
- 1 large carrot, finely chopped
- Juice of ½ lemon (or a little less-more, to taste)
- 3 tbsp chopped cilantro (I used more)
In a pot, heat the olive oil, add the onion and garlic and cook 4-7 minutes.
Stir in tomato paste, cumin, cayenne pepper (or chili powder), salt, black pepper and cook for 2 minutes.
Add broth, 2 cups of water, lentils and carrots. Bring to boil, reduce the heat to low, partially cover the pot and cook for 20 minutes (the original recipe call for 30 minutes, but my lentils were done in 20 minutes).
Optionally, using an immersion blender, puree half the soup to make it thicker. (I didn’t puree, and I like it this way better).
Stir in lemon juice and cilantro.
Serve the soup sprinkled with chili powder or/and drizzled with good quality extra virgin olive oil if desired.
I was out of chicken or vegetable stock (broth), so I used water and 1 tbsp of a ground coriander, fennel, and celery mixture.
Cook with pleasure!